Rustic Maple Apple Tart
4

Serves 6 to 8

To get a consistent crisper look when assembling your tart, take each apple, peel it, cut it in half, trim out the core with a small paring knife, then lay the half core-side down on a cutting board. Keeping the half apple steady, run a paring knife through it to create even slices then leave the sliced half there undisturbed and repeat with other

View user submitted photos
    Ingredients: 
    • 1 (10-inch) circle unbaked pie crust
    • 3 tablespoons maple syrup
    • 5 tart, firm apples (such as Pippin, Jonagold or Granny Smith), peeled, cored and cut into 1/4-inch thick slices
    • 1 tablespoon butter, melted
    • 2 tablespoons apricot preserves (optional)
    You must be signed in to use shopping lists. Sign in or create account
    Cancel
    Method: 

    Preheat oven to 425°F.

    Place crust on a nonstick baking sheet or pizza pan. Roll up outer edges and press lightly to form a thin band around the edge to hold in juices. Prick bottom lightly with a fork, then brush bottom with 1 tablespoon of the maple syrup. Refrigerate until ready to use.

    Working from the outside, overlap apples on prepared crust, forming them into a spiral towards the center. Keep the slices close together as they shrink during cooking. Mix remaining 2 tablespoons syrup with butter in a small bowl, then carefully brush the mixture evenly over the top of the tart. Bake 40 to 45 minutes, or until tart is golden brown. Meanwhile, mix preserves with 1 teaspoon water in a small bowl and warm slightly. Cool tart briefly, then gently brush the surface all over with the apricot glaze. Serve immediately, or set aside to let cool completely.

    Nutritional Info: 
    Per Serving:Serving size: 1 slice, 270 calories (120 from fat), 13g total fat, 3.5g saturated fat, 5mg cholesterol, 160mg sodium, 38g carbohydrate (1g dietary fiber, 18g sugar), 1g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

    Recipe Discussion